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4 April 2010

This week has been quite hectic. Easter was fast approaching and I had plans on baking hot cross buns and a breakfast feast for Easter Sunday. However, time got the better of me and I didn't get the chance to do what I had planned. I did, however, make the time for our meatless day challenge as I knew the weekend was going to be full of eating and not to mention the eating of lots and lots of Easter eggs.

This week I decided to cook Chana Dahl. Hubby and I recently discovered an Indian Supermarket in our local area and bought many ingredients that I wanted to try out. I've only cooked with lentils once before and I remember liking it. I came across this recipe and wanted to try it so much. It turned out really delicious and filling. I will definitely be making this again.

200g dry lentils

1 tsp turmeric

vegetable oil

1 tsp cumin seeds

1 red onion, finely chopped

1 tbl ginger and garlic puree

1 tbl red chilli powder

3 tomatoes, finely chopped

Soak the lentils in fresh water for an hour

Cook the lentils with the turmeric and salt in enough water just to cover until tender but not completely cooked and the water has evaporated. Set aside.

Heat the oil in a saucepan. Add the cumin seeds and fry until they crackle.

Add the onions and sauté until golden brown

Stir in the ginger and garlic puree and the chilli powder

Stir fry for 2 to 3 minutes, then add the tomatoes and cook for 15 to 20 minutes or until you have a course puree